Ingredients
Scale
- 5 large eggs
- 1 cup whole milk
- 6 tablespoons butter
- 2 cups granulated sugar
- 2 cups cake flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 tablespoon vanilla extract
- 10 ounces frozen raspberries (thawed)
- 2 teaspoons unflavored vegan gelatin powder
- 2 cups desiccated coconut
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a mixing bowl, beat the eggs and sugar until light and fluffy. Add melted butter and milk gradually.
- In another bowl, whisk together flour, baking powder, and salt before folding into the wet mixture until smooth.
- Pour the batter into the prepared pan and bake for about 30-40 minutes or until a toothpick comes out clean. Let it cool completely on a wire rack.
- To prepare the raspberry glaze, combine thawed raspberries, sugar, water (1 cup), and vegan gelatin powder in a saucepan over medium heat until sugar dissolves. Allow it to cool slightly.
- Cut the cooled sponge cake into squares, dip each square in the raspberry glaze, then roll in desiccated coconut until evenly coated.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Australian
Nutrition
- Serving Size: 1 lamington (50g)
- Calories: 180
- Sugar: 20g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg